Mattias Moleskin #4 Spinach salad with warm bacon dressing, an American classic.
This is a recipe that my Grandma Wicki served a lot when I was a kid. At the time I didn’t entirely love it, being that the dressing is sweet and I thought the spinach had an unusual texture. I have since grown into spinach. Not the canned Popeye kind, ick! The fresh, blanched, deep fried, souped and stuvad.
Stuvad doesn’t translate into English. Basically it means it is stewed in a white sauce. Although when I stew my spinach I use a splash of whipped cream or creme fraiche rather than an roux sauce.
Spinach salad with warm bacon dressing. Serves 2
6 small Spinach heads rinsed and ripped into bite size pieces.
3 slices Bacon fried crunchy then broken into small pieces.
2 Hard Boiled Eggs
1 small handful Sunflower seeds optional
3 Cherries sliced in half and deseeded, optional
1/4 Cup of Apple Cider vinegar
Smidge of Dijon Mustard
1 TBS Sugar
1 tsp Salt
1/2 tsp Corn starch
1/2 Cup Water
Put your eggs on to boil. Star with cold water so they don’t crack. Rinse the spinach well and shake dry. In a pan fry your bacon crispy and then set aside. It is easier to get it crispy if you warm the pan up first. Pour the bacon grease out of the pan leaving 1 TBS bacon grease. Return the pan to the heat. Add your salt, sugar and a smidgen of Dijon to the bacon grease and mix. Then pour the vinegar and water into the pan. Whisk in the corn starch and let it simmer until it gets thick.
Now in a large bowl rip your spinach into bites size pieces. Cool your hard boil eggs in cold water then peel and slice. Throw in a small handful of sunflower seeds and the halved, de-seeded cherries. You can skip the sunflower seeds and the cherries or substitute them with something else. I love to use pomegranate seeds and pistachios on my salads.
Then drizzle the bacon dressing over the top.
Takes about 20 minutes to prepare. Serve as a meal or as a side dish.